Mini Pumpkin Cheesecakes: Creamy Fall Dessert Bites

There’s something about the smell of cinnamon and pumpkin filling the kitchen that instantly transports me to fall evenings spent baking with my little cousins. These Mini Pumpkin Cheesecakes capture that cozy nostalgia in every bite—layered, spiced, and creamy, they’re like a hug in cupcake form. Trust me, your dessert table is begging for these.

Mini Pumpkin Cheesecakes – A Perfect Fall Dessert

If you’re craving something sweet that screams fall but doesn’t involve slicing a whole pie, these mini pumpkin cheesecakes are it. Each bite delivers a trio of textures and flavors: a buttery graham cracker crust, a smooth cheesecake middle, and a warmly spiced pumpkin topping. They’re portion-perfect, crowd-pleasing, and incredibly freezer-friendly. Whether you’re making them for Thanksgiving or a random Tuesday, they bring big dessert energy in a mini size.

Ingredients You’ll Need

For the Graham Cracker Crust

• 1½ cups crushed graham crackers
• 2½ tablespoons sugar
• ⅓ cup melted butter

For the Cheesecake Layer

• 8 oz cream cheese, room temperature
• 1 egg
• ¼ cup sugar
• ½ teaspoon vanilla extract

For the Pumpkin Pie Layer

• 7.5 oz canned pumpkin purée
• ½ cup evaporated milk
• 1 egg
• ⅛ cup brown sugar
• ⅛ cup granulated sugar
• ½ teaspoon cinnamon
• ⅛ teaspoon nutmeg
• ⅛ teaspoon salt

How to Make Mini Pumpkin Cheesecakes

Step 1 – Make the Graham Cracker Crust

Start by preheating your oven to 350°F. Line a muffin pan with cupcake liners and lightly spray them with nonstick spray. In a bowl, stir together crushed graham crackers, sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottoms of the liners to form your crust. Bake for 10–12 minutes, then let them cool completely before adding any filling.

Step 2 – Prepare the Cheesecake Filling

Beat your cream cheese until velvety smooth—room temp is key here. Add the egg, sugar, and vanilla extract, and beat until everything is fully blended. Pop the mixture into the fridge for 30–40 minutes to chill slightly. Once the crusts are cool and your cheesecake filling is rested, spoon a layer of it over each crust, smoothing it gently with the back of a spoon.

Step 3 – Mix and Add the Pumpkin Layer

In a separate bowl, whisk an egg until fluffy, then stir in pumpkin purée, evaporated milk, both sugars, cinnamon, nutmeg, and salt. Carefully spoon the pumpkin mixture on top of the cheesecake layer. Pour slowly and use the back of a spoon to keep it even—it’ll naturally settle into a smooth top.

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Step 4 – Bake and Cool Properly

Bake the cheesecakes on the lower rack for 45–55 minutes. You want the edges set but the centers just slightly jiggly. Let them cool at room temperature before transferring to the fridge. For best results, chill overnight.

Tips for Perfect Mini Pumpkin Cheesecakes

• Always use room-temperature cream cheese and eggs. It makes blending smoother and avoids lumps.
• Bake on the lower oven rack and avoid opening the oven door repeatedly—this helps prevent cracks.
• Test doneness with a gentle jiggle: the edges should be firm, the center slightly wobbly.
• Want to change up the crust? Gingersnaps or crushed Oreos make a killer base.
• Let them chill completely for clean bites and layered perfection.

Storage and Serving Suggestions

These mini pumpkin cheesecakes are made for prepping ahead. Store them in an airtight container in the fridge for up to 5 days—they’re actually better the next day. You can also freeze them (yes, really!) for up to 3 months. Just thaw them in the fridge overnight before serving.

Top with whipped cream, Cool Whip, or even a sprinkle of candied pecans for that extra wow factor.

Mini Pumpkin Cheesecake FAQs

Try This Easy Mini Pumpkin Cheesecake Recipe Today

These mini pumpkin cheesecakes are like having fall in your hand—compact, comforting, and downright irresistible. If you’re looking for more cozy bakes, don’t miss my Pumpkin Cream Cheese Muffins or this foolproof Easy Pumpkin Pie Recipe. Want something chewy and snackable? You’ll love my Chewy Pumpkin Cookies. Go ahead, treat yourself—and if you bake these, I’d love to hear how they turned out!

You can also find more recipe inspiration on Pinterest and join the cozy food-loving community over on Facebook.

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